L'Herbe Rouge - Cave à vins vivants - Restaurant - Herboristerie - Epicerie

Classic bistro starter made of hard-boiled eggs and homemade mayonnaise. Here revisited with Dukkah (a blend of spices and seeds) and seaweed for a briny and crunchy touch.

Fresh Italian cheese made from buffalo milk with a creamy center. Served with basil sauce and cherry tomatoes. Fresh and creamy.

Six fresh oysters from Normandy. Served raw on ice. Briny flavor and fleshy texture.

Vegetable curry simmered in a coconut milk sauce flavored with Thai spices. Vegetarian dish with exotic, sweet, and spicy flavors.

Coarsely hand-cut raw beef, seasoned. Served with sautéed potatoes with garlic and parsley, and salad. Tender texture and fresh meat taste.

Cooked octopus served with a Thai-inspired sauce and fried rice. The octopus is generally tender inside and crispy outside.

Sweet tart made with two varieties of chocolate. Rich and melting dessert for cocoa lovers.

Mix of fresh fruits (strawberries and melon) drizzled with a basil-flavored syrup. Accompanied by a vanilla whipped cream. Fresh and light.

Individual pots of organic ice cream or sorbet. Wide choice of classic or original flavors.

Italian red wine from the Puglia region. Natural and organic, it has a fruity and light profile.

Red wine from Bergerac in Dordogne. Produced using organic and biodynamic methods.

Red wine from Corbières in Languedoc. Blend of Syrah, Grenache, and Carignan grape varieties. A wine with character.

White wine from the Loire (Muscadet). Dry, mineral, and fresh. From organic farming.

White wine from Languedoc. Aromatic blend of Viognier and White Grenache. Organic and biodynamic.

Natural Italian white wine with an atypical ('funky') profile. May be cloudy with a marked acidity.

Rosé wine from Provence (Var). Fresh, fruity, and certified organic.

Rosé wine from Languedoc. Blend of southern grape varieties. Fruity and round.

Orange wine (macerated white wine) made from Chardonnay. Amber color, complex aromas, and light tannic structure.